3lbs of chicken breast
2TB oil
S&P
1/4 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 c low-sodium chicken broth
8oz cream cheese
1/2 c shredded cheese
Green chili sauce:
3 TB butter
3 TB floor
3-4 TB taco seasoning
Tortillas
1. Cook in crockpot for 3 hours or instant pot for 22 minutes. Shred chicken, add cream cheese and 1/2 c shredded cheese. Add a sprinkle of garlic powder.
2. Spray bottom of 9x13 pan. Add chicken mixture to tortillas. Line bottom of pan.
3. In a skillet, melt 3 TB butter. Whisk in 3 TB flour and then 3-4 TB of taco seasoning. Stir in 2 c of chicken broth. Thicken and then add in 1/2 c cheese, 3/4 c sour cream and- 4oz can of diced green chili.
4. Pour sauce over rolled up tortillas and top with cheese. Bake 20-25 minutes at 350°
5. Top with lettuce, tomato and sour cream
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